The ScanMan
Trude Bauler Memorial Invitational
Mar 01, 2025
Meats
Overall

ID: 1036 - 2 -
Team Name:
Participant Name:
AYDEN VANCLEAVE
Individual Rank: 45
Individual Total Score: 421
Team Rank: 11
Team Total Score: 1366
View e-Scansheet

DefinitionResponsesScore
Pork Blade Chops
PartContestantJudge
114321432
Placing 1 - Cut A6
Placing 1 - Cut B3
Placing 1 - Cut C2
50
Pork Loin Chops
PartContestantJudge
231244231
Placing 2 - Cut A4
Placing 2 - Cut B5
Placing 2 - Cut C4
10
Hams
PartContestantJudge
3 2341
Placing 3 - Cut A3
Placing 3 - Cut B6
Placing 3 - Cut C2
 
Lamb Loin CHops
PartContestantJudge
431422413
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C4
11
Lamb Sirloin Chops
PartContestantJudge
542312143
Placing 5 - Cut A5
Placing 5 - Cut B4
Placing 5 - Cut C3
30
Pork Loins
PartContestantJudge
734124312
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C4
47
Placing Sum
148
Questions on Placing Classes
PartContestantJudge
142
223
313
434
532
642
733
811
932
1044
Questions - Points per Question5
15
Keep/Cull
PartContestantJudge
6CullCull
7KeepKeep
8KeepKeep
9CullCull
10CullCull
11CullKeep
12CullCull
13KeepKeep
Keep/Cull Point Values1: 1
2: 18
3: 7
4: 4
5: 3
6: 9
7: 2
8: 16
41
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: High Select
2Quality: High ChoiceQuality: Low Prime
3Quality: High SelectQuality: Average Choice
4Quality: Low SelectQuality: Low Choice
5Quality: Low StandardQuality: High Standard
6Quality: Average ChoiceQuality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
50
Yield Grading
PartContestantJudge
12.52.6
24.04.1
31.52.2
42.02.2
52.51.7
64.54.2
51
Carcass Grading Total
101
Written Exam
PartContestantJudge
1AD
2CA
3CC
4CD
5AA
6AC
7CE
8CB
9EE
10CE
11CD
12AB
13BA
14AA
15DB
16CB
17AA
18AD
19EE
20AD
21AE
22EE
23AA
24AC
25BB
Written Exam - Points per Question2
18
Formulation Solution
PartContestantJudge
10408
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1AD
2BB
3CC
4BD
5BA
6CC
7AD
8DA
Formulation Questions - Points per Question5
15
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
2Species: Lamb
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
3Species: Pork
Primal: J - Shoulder
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
4Species: Beef
Primal: C - Chuck
Retail: 68 - Chops - Butterflied Chop (Bnls)		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
5Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
15
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
7Species: Lamb
Primal: I - Round
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
8 Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
9Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
10Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: C - Chuck
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
12Species: Beef
Primal: I - Round
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
13Species: Lamb
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
14Species: Lamb
Primal: F - Loin		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
15Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
17Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
18Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
19Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
20Species: Lamb
Primal: D - Flank
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
16
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: E - Ham or Leg
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
22Species: Beef
Primal: E - Ham or Leg
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
23Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
24Species: Lamb
Primal: H - Rib or Rack
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
25Species: Beef
Primal: C - Chuck
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
15
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
27Species: Pork
Primal: M - Variety Meats		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
28Species: Lamb
Primal: H - Rib or Rack
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
29Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
30Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: C - Chuck		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat
32Species: Beef
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
33Species: Lamb
Primal: J - Shoulder
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
34Species: Beef
Primal: D - Flank
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
35Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat
37Species: Lamb
Primal: J - Shoulder
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
38Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
39Species: Lamb
Primal: H - Rib or Rack
Retail: 70 - Chops - Loin Chop		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
40Species: Beef
Primal: D - Flank
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID Sum
83
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Saturday, June 14, 2025